Grilled Sweet Potato Sausage in Foil Wraps

Ingredients:

• 450 g of prepared sausages, cut into 2.5 cm pieces.
• 2 small sweet potatoes, peeled and cut into 1cm pieces.
• 1 large sweet onion, cut into 2.5cm pieces
• 4 celery stalks, cut into 4cm pieces, plus leaves for serving
• 2/3 cup dried apricots
• 6 sprigs of thyme
• 3 tbsp. l. olive oil
• 1 and 1/4 cups freshly squeezed orange juice (from about 2 oranges)
• 1/4 cup sherry vinegar

Preparation:

1. Preheat the grill to medium heat. In a large bowl, combine the sausage, sweet potato, onion, celery, dried apricots, and 4 sprigs of thyme with 2 tablespoons of olive oil. Drizzle with 1/4 cup of orange juice, add 1/2 teaspoon of salt, and a pinch of black pepper.
2. Tear off four 24-inch (60-cm) sheets of foil and fold each in half. Spread the sausage mixture on one side of each sheet of foil. Fold the other edge over and crimp to seal. Grill the parcels, turning them occasionally to prevent burning, until the vegetables are tender, 18-22 minutes.
3. Meanwhile, in a medium skillet, combine the vinegar with the remaining 1 cup orange juice, 1 tablespoon olive oil, and 2 sprigs thyme; sprinkle with 1/4 teaspoon salt. Bring to a boil and cook until syrupy, or until the mixture has reduced to about 3 tablespoons, 5 to 7 minutes. Discard the thyme. Unwrap the foil parcels, drizzle with the dressing, and top with celery leaves.